Fruit Beer

When done thoughtfully, fruited sours, spiked sodas, and even hard seltzers can address many of the same drinker demands as RTD cocktails.

Whether using whole fruit or purees, breweries benefit by estimating their needs in advance.

Kettle acidification has become an important technique in the craft brewer’s bag of tricks. Here’s some advice from a few of the best in the business on how to get greater consistency and depth of flavor when deploying lactic acid–producing bacteria.

Quick acidification has become an important tool in the flavor kit of craft breweries worldwide. Brewers have honed their methods while labs have added plenty of new options. So, how well do you know your microbes?

Fruit beers with straightforward flavors and familiar inspirations may be all that breweries need to keep up with ready-to-drink canned cocktails. (The little umbrellas are optional.)

From a 19th-century former church in Cincinnati, Urban Artifact is building a national reputation driven by heavily fruited, tart (and shelf-stable) beers and direct-to-consumer sales.